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Love that Tony Chachere's seasoning. I'd like to try this finishing sauce on ribs, as well as pulled pork. Thanks for posting Jeff.

I'm preparing to smoke 6#  of pork belly for maple flavored bacon, I'll be using a dry cure, but was thinking about injecting the meat with maple syrup and spice that would boiled in approx. 1 gallon of water. I was hoping to let this sit for 48 hours, drying the belly and then dry curing. The...

Buckboard Bacon Cure Kit                    Cured for 8 days               Smoked by the directions in the cure kit 1 hour at 150d no smoke to dry the meat. Increased the temp to 200d.  Finished internal temp was 141d Some modifications will be made for the next time. After the pork...

Well my first attempt at curing and smoking pork bellies was somewhat of a success. The cure worked well. A few flaws on my part but end results were very satisfying.  I should have followed Dave Omak's suggestion of refrigerating be fore cutting. The next time I'll make a maple brine and let it...

I will post pictures as I go along. I just started the pork bellies today. They'll be in the fridge for 7 days. Bill G

I purchased the High Mountain Bacon cure kit from Bass Pro. This will be a trial and error on a 2lb. Pork belly . I'll post my results in a week once it is cured. Bill G

I am about to try my hand at making bacon. I bought a 2# pork belly and purchased the Hi Mountain Buckboard Bacon cure kit at Bass Pro. I did a search for recipes here and on the internet, but can not locate some ingredients locally. For that reason I purchased the kit. I plan to smoke with...

Try Ocean State Job Lots .... from time to time they do have it. Shocked when I saw it at  $.99 but that was at Bldg #19 in Natick. BGolden

Imagine that hooked to the bottom vent of my Weber kettle grill as well ....

I am about order my first amnps from Todd ....also extra pellets...orange will be in the cart ....Thanks for the reply

What is a Porketta?   It's Italian  and it's great when smoked http://www.starchefs.com/cook/product/porchetta-roast-pork Bill G    

Thank you Dave, I'll pass this on to my friend so we do not alter it....I like mine the old way. I'll have to get him to join this forum. Great help always. Bill G

Thank you Todd for the reply. I'll be ordering the anps, along with some apple and orange pellets. :grilling_smilie: Bill G

My 40" MES. I thing I'll go with the rectangular pellet. I haven't seen any reviews on the tube. Bill

HELP!  I went to the web site for A Mazen Smoke .... I saw rectangular for dust, and rectangular for pellets, a tubular one.  Are pellets better than saw dust?   I would like to buy one but I am so confused.  Any help on this will be truly appreciated.  I have the MES 40        Bill G

I went to Bass Pro last week with a friend to buy the MES 40', when we got it back to his house and got it all setup I noticed there is a metal piece spot welded in the chip loader and the wood box.  Why?  Mine does not have this.  I suggested that we cut it out, but he said to leave it. So he...

After reading your post Griz....I realized that my smoker is located close to the house and that the wind had little effect on it   

Hey Disco, Have you tried granulated maple sugar?.  I purchased a bag of it in Vermont 2 years ago and applied to a Boston Butt along with pure maple syrup and smoked with maple wood.  I was very happy with flavor.  I'm going to try it on my pork belly next week. Bill G